Zubereitung

1. 1

   Soak the cashews overnight in water.

2. 2

   Wash the celery and remove any tough outer strings by peeling them back with a knife. This should not be necessary if working with young and tender celery.

3. 3

   Chop celery into one-inch pieces and place in a pot with the water and lemon juice.

4. 4

   Let sit for 10 minutes.

5. 5

   Add a pinch of salt and pepper, bring everything to a boil, then reduce the heat and simmer for 5 minutes.

6. 6

   Drain the liquid from the celery.

7. 7

   Place the celery back into the pot and add the olive oil.

8. 8

   Cook on medium heat for 5 minutes.

9. 9

   Add the vegetable broth, cilantro and garlic and cook for another 5 minutes.

10. 10

    Turn off the heat and let everything cool slightly.

11. 11

    Drain the cashews and mix them into the soup, then puree everything in a blender in small batches.

12. 12

    Return the soup to the pot, stir in the sherry, and simmer over low heat for 3 to 4 minutes.

13. 13

    Serve immediately topped with croutons, if you like.